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Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.

Stewing is one of the easiest cooking methods you can attempt. After minimal preparation, all the ingredients are gently simmered in a liquid broth for an extended length of time.

What's the difference between a stew and a casserole? Casseroles are usually baked in the oven, while stews are usually cooked on the stovetop in a stockpot (a large, double-handed saucepan that's taller than it is wide).

A typical stew usually consists of meat, poultry or fish cooked with vegetables and flavourings. Always cut your ingredients into similar-sized portions to ensure even cooking times.

Stews rely on liquid to stop the ingredients sticking to the pan. The cooking liquid also provides a rich sauce that is infused with flavour and is often thickened with flour or reduced by boiling it over a medium heat.

The beauty of a stew is that it can be left to cook unattended for long periods of time before serving. They may also be made in advance and reheated, which can actually improve the flavour.

The best cuts of meat for stewing are those that are slightly tougher, such as gravy beef, chicken pieces and lamb shoulder. The longer cooking times turn these cuts into tender, flavoursome meals.

Stews are popular around the world. Famous examples include Irish stew, Hungarian goulash, Welsh cawl, Brazilian feijao and French casserole, ratatouille and bouillabaisse.